Lentil Tabbouli
Juicy tomatoes, fresh cucumbers, scallions, and aromatic parsley and mint leaves combine with lentils and a lemon olive oil dressing for a delicious and fresh Mediterranean salad.
Ingredients
- 2 Persian cucumbers, diced I usually find "English" cucumbers which is similar
- 2-3 Roma Tomatoes, diced
- 1/2 c scallions, diced
- 1/2 c pomegranate kernels
- 1 c green lentils
- 2 c Italian flat leaf parsley leaves, stems removed, and finely chopped
- 1/2 c fresh mint leaves, finely chopped
For the Dressing
- 1/2 c fresh squeezed lemon juice
- 1/3 c extra virgin olive oil
- 1 tbsp fresh garlic, minced
- 1 tsp salt
- 1 pinch black pepper
- 1 tsp sumac
- 1 tsp dried mint
- 1 tsp oregano
- 1/2 tsp cumin
Instructions
- In a pot over high- medium heat, lightly toast the lentils in 2 tbsp of oil. Do not add in any salt in this step.
- Add enough water to just cover the lentils by a centimeter. Wait for the pot to boil and reduce the heat to medium-low heat. Allow the lentils to cook until the water evaporates. Add a tsp of salt and mix in well. Allow to cool completely and refrigerate before adding to the salad.
- In a large salad bowl, combine the chopped cucumbers, tomatoes, parsley, mint, and scallions.
- Create a crater in the center of the salad bowl and add in the cold lentils.
- In a medium bowl, whisk together the lemon juice and olive oil. Add all other dressing ingredients gradually as you continue to whisk.
- Drizzle the dressing all over the salad, toss, and sprinkle the top with the red gems of pomegranate kernels.